Oink-Oink-licious Slow Cooker Cochinita Pibil

Authentic and easy! Some modern versions include ingredients that were not endemic to the Yucatan peninsula, like garlic and cumin and that's why we decided to stick with the most authentic recipe, or as authentic as it can get with today's methods and ingredients (or lack thereof).

Ingredients

servings:

3pounds pork shoulder

1/2bar annatto paste (Achiote)

2oranges (juiced, use sour oranges, if you can find them; if you can't, use regular juicing oranges and just add the next two ingredients, lemon and vinegar, to achieve the desired sweet-and-sour balance.)

2tablespoons white vinegar

1tablespoon lemon juice

salt

Directions

Cut the pork shoulder into 1" cubes. Leave some fat on the meat, to make the Cochinita juicier. Alternatively, you can slow cook the whole pork shoulder; in that case just "stab" it everywhere so that it will absorb the annatto (achiote) paste when you marinade it. Wash it under running water. Salt and pepper lightly.

If you live near a Mexican market, ask the butcher for "maciza" and tell him to include a few fatty parts of the pork, like the "papada" (jowls). he can cut it for you.

Prepare the marinade: in the blender place the annatto paste, orange juice, vinegar and lemon and mix until smooth. Place the meat in a large bowl or plastic bag and pour the marinade on top. Refrigerate overnight, preferably or at least 4 - 6 hours.

Once marinated, place meat and marinade in the slow cooker. Cook on slow for 6 - 8 hours or on high for 4 - 5 hours until the meat is very tender and comes apart when using a fork.

Take the meat out of the slow cooker and shred using two forks. Place meat and marinade in a smaller pot.